goals

The Master's program in Nutrition and Food with specializations is academic/professional in nature and its fundamental objective is to train graduates with in-depth knowledge in the area of food and nutrition and to integrate into research teams working creatively to solve the problems of developing countries.
The Healthy Foods specialization aims to equip graduates with the skills for self-directed learning, innovation, and independent decision-making in the field of nutrition and food, from an applied perspective, while simultaneously fostering research skills. In-depth study and updates in the field of nutrition will enable students to acquire skills and competencies in designing healthy foods for the population, considering both their biological and chemical safety and their nutritional quality. Through a thorough understanding of modern nutrition and food safety concepts, they will be able to assess and prevent risks to consumer health at any stage of food production and distribution. To this end, current knowledge will be provided on the most relevant aspects of food evaluation, analysis, and control, as well as on the phenomena that generate risks to consumer health (in the short, medium, or long term) and the processes that affect food integrity.